Maple Sour Cream Muffins are wonderfully moist, even if using freshly milled whole wheat. With just a light maple taste, they are perfect with butter and jam or by themselves. Whip some up to serve with coffee or…
…tuck them into a cute bag for a food swap.
Last week our family road tripped to Chicago. My family explored Chicago while I went to Eat Write Retreat. I love taking my family on the road and these maple sour cream muffins served a dual purpose – they made an easy road tripping snack and paired perfectly with my blueberry lemon jam for the Eat Write Retreat Food Swap!
It was a fitting recipe to take because last year we discussed food trends and what would be hot this year. Maple water made the list and was indeed on trend this year. I found it upon its debut in Trader Joe’s and grabbed a carton to experiment with, starting with a simple sour cream drop biscuit recipe and turning it into this muffin recipe. My swap item didn’t have the extra special little swirl of maple syrup in the top, so you can leave it out for good results, but I recommend adding it for GREAT results. Are you ready to get baking?
Baking is an experience for me. I revel in mixing ingredients…
Grinding and/or sifting flour then fully mixing together dry ingredients…
Cutting in butter until crumbly…
Mixing wet ingredients together then watching them hit the dry ingredients and fizzing in combination with the baking powder…
Stirring just until all ingredients are incorporated…
Scooping into greased or lined muffin trays.
And then the secret is to use a butter knife and make a tiny hole in the center, pour a few drips of maple syrup in, and cover it up. This is my favorite part. Well, almost my favorite part. This is the part where the magic starts. Later, when you take a bite into a steaming soft muffin, crispy just so on the outside, soft on the inside, and the rich flavor of maple syrup erupts on your tongue, that’s the magic.
- 2 cups whole wheat flour*
- 1 tablespoon baking powder
- ½ teaspoon salt
- 2 tablespoons butter, unsalted
- ⅔ cup sour cream
- ⅔ cup maple water (may use milk in place. There was no noticeable texture difference.)
- 1 egg
- 2 tablespoons maple syrup + 2 tablespoons maple syrup, set aside
- Preheat oven to 450°
- Sift flour.
- Mix flour, baking powder, and salt in bowl.
- Cut in butter until crumbly. Works best if you cut chilled butter into smaller cubes first.
- In separate bowl, mix together sour cream, maple water, 2 tablespoons maple syrup, and egg.
- Stir into dry ingredients until well incorporated.
- Fill lined or greased muffin tins ¾ full.
- Make a small well in center of each muffin and add small amount of remaining maple syrup to each one. Push batter over syrup.
- Bake 15 minutes.
- Let cool 10 minutes before serving.
- *Best results: Use freshly milled soft white berries or a stoneground whole wheat, sifting 2 times before using.